| |
Main
Date: 26 Oct 2006 00:04:29
From: Ed Edelenbos
Subject: Attenuation quandry...
|
Ok...
So I did my "use it up" batch. Somewhere between 11 and 12 lbs of Muntons
Super Light LME, a pound of Weyermanns hefe-wheat lme. A couple pounds of
mixed dark and crystal grains. The OG was somewhere between 1.080 and 1.090
or so. I used a saved batch of Wyeast 1056. It pretty much quit at around
1.032.
What say y'all geniuses? Is it done? Add a pack of Safale? It still
tastes pretty sweet to me but not so bad with the 2 oz of galena that went
in.. It doesn't seem like it is doing much in the secondary.
What's the group think?
Ed
|
|
| |
Date: 26 Oct 2006 14:44:13
From: John 'Shaggy' Kolesar
Subject: Re: Attenuation quandry...
|
On Thu, 26 2006 00:04:29 -0400, <eded@spookeasy.net > wrote:
> Ok...
>
> So I did my "use it up" batch. Somewhere between 11 and 12 lbs of Muntons
> Super Light LME, a pound of Weyermanns hefe-wheat lme. A couple pounds of
> mixed dark and crystal grains. The OG was somewhere between 1.080 and 1.090
> or so. I used a saved batch of Wyeast 1056. It pretty much quit at around
> 1.032.
If you had exactly a 5 gallon batch and 12 lbs of Muntons, the LME alone will
give you around a 1.093 OG, plus a bit for the grains. I'd probably
guestimate it at 1.095. If 11 lbs of Muntons, then the LME would give you
around a 1.086 OG, call it 1.088 with the grains. Of course, all this will
change if you had more than 5 gallons in the fermenter.
1.095 to 1.032 is 66% attenuation. 1.088 to 1.032 is 64% attenuation. I
would have expected a little more attenuation from Muntons, but it's gotten
pretty far. I think the chances of the yeast being stuck are fairly low. A
stuck fermentation usually happens much earlier, if there really are yeast
health issues going on. IOW, it's hard to imagine the yeast being active
enough to drop it from 1.095 all the way down to 1.032 and then deciding that
they're too sick to continue.
How long has it been sitting at 1.032? Maybe it's still dropping slowly?
> What say y'all geniuses? Is it done?
I'm not a genius, but I'd vote to give it a little bit more time (unless
it's already been sitting at 1.032 for a while).
If that doesn't change anything, I'd say you're pretty much done. Are you
disappointed in the attenuation, or do you just want to confirm that it
sounds like it's finished?
John.
|
| | |
Date: 26 Oct 2006 12:45:40
From: Ed Edelenbos
Subject: Re: Attenuation quandry...
|
"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrnek1im2.9jk.spam@weizen.shagg.net...
> On Thu, 26 2006 00:04:29 -0400, <eded@spookeasy.net> wrote:
>> Ok...
>>
>> So I did my "use it up" batch. Somewhere between 11 and 12 lbs of
>> Muntons
>> Super Light LME, a pound of Weyermanns hefe-wheat lme. A couple pounds
>> of
>> mixed dark and crystal grains. The OG was somewhere between 1.080 and
>> 1.090
>> or so. I used a saved batch of Wyeast 1056. It pretty much quit at
>> around
>> 1.032.
>
> If you had exactly a 5 gallon batch and 12 lbs of Muntons, the LME alone
> will
> give you around a 1.093 OG, plus a bit for the grains. I'd probably
> guestimate it at 1.095. If 11 lbs of Muntons, then the LME would give you
> around a 1.086 OG, call it 1.088 with the grains. Of course, all this
> will
> change if you had more than 5 gallons in the fermenter.
>
> 1.095 to 1.032 is 66% attenuation. 1.088 to 1.032 is 64% attenuation. I
> would have expected a little more attenuation from Muntons, but it's
> gotten
> pretty far. I think the chances of the yeast being stuck are fairly low.
> A
> stuck fermentation usually happens much earlier, if there really are yeast
> health issues going on. IOW, it's hard to imagine the yeast being active
> enough to drop it from 1.095 all the way down to 1.032 and then deciding
> that
> they're too sick to continue.
>
> How long has it been sitting at 1.032? Maybe it's still dropping slowly?
>
>> What say y'all geniuses? Is it done?
>
> I'm not a genius, but I'd vote to give it a little bit more time (unless
> it's already been sitting at 1.032 for a while).
>
> If that doesn't change anything, I'd say you're pretty much done. Are you
> disappointed in the attenuation, or do you just want to confirm that it
> sounds like it's finished?
>
>
> John.
Thanks to you and Dan (and Mark) for the input and advice.
I always put at least 5.5 gal. in the fermenter. For a stout (when I expect
extra trub, I don't get too excited about straining into the primary) I put
a quart more... since this was using up left overs, I didn't measure
exactly the amount of extract. I entered 11 lbs in recipator but it was
probably more like 12 or maybe a bit more... which is significant come to
think of it. So ok, the 1.085 is probably on the low side. The 1.032 is
measured and that was after a week when I racked to the secondary. I
haven't seen any activity other than the gradual clearing I always notice in
the secondary. I'm going to let it sit anyway... typically I get another
few points after racking so maybe it'll go down a little.
From all the input so far, it is as I thought... just done. No
disappointment. A little education perhaps (grin) and confirmation. The
point of the batch was to not throw away the extract and end up with
something I could drink. I think I've accomplished both.
Unless it changes significantly from when I racked, it is going to be a nice
little winter warmer (or dessert beer perhaps.) At basement temp (around
60-65F) it ought to be just about right.
Ed
|
| |
Date: 26 Oct 2006 08:36:21
From: Dan Listermann
Subject: Re: Attenuation quandry...
|
I have found Muntons LME to be about 65% fermentable. Going from 1.085 to
1.032 is 62% so that is probably all you will get.
Dan
"Ed Edelenbos" <eded@spookeasy.net > wrote in message
news:QvadnUA1NuFTrt3YnZ2dnUVZ_vOdnZ2d@speakeasy.net...
> Ok...
>
> So I did my "use it up" batch. Somewhere between 11 and 12 lbs of Muntons
> Super Light LME, a pound of Weyermanns hefe-wheat lme. A couple pounds of
> mixed dark and crystal grains. The OG was somewhere between 1.080 and
> 1.090 or so. I used a saved batch of Wyeast 1056. It pretty much quit at
> around 1.032.
>
> What say y'all geniuses? Is it done? Add a pack of Safale? It still
> tastes pretty sweet to me but not so bad with the 2 oz of galena that
> went in.. It doesn't seem like it is doing much in the secondary.
>
> What's the group think?
>
> Ed
>
|
| | |
Date: 26 Oct 2006 09:48:29
From: Dan Listermann
Subject: Re: Attenuation quandry...
|
"Dan Listermann" <dan@listermann.com > wrote in message
news:12k1b1ilaovqocc@corp.supernews.com...
>I have found Muntons LME to be about 65% fermentable. Going from 1.085 to
>1.032 is 62% so that is probably all you will get.
Making all extract big beers can be a problem. The unfermentables in
extract are cumulative - they add up - and produce high finishing gravities.
The way around this is to choose higher attenuating extracts like United
Canadian at 85% or use sugar instead of some of the extract.
Dan
>
> Dan
>
> "Ed Edelenbos" <eded@spookeasy.net> wrote in message
> news:QvadnUA1NuFTrt3YnZ2dnUVZ_vOdnZ2d@speakeasy.net...
>> Ok...
>>
>> So I did my "use it up" batch. Somewhere between 11 and 12 lbs of
>> Muntons Super Light LME, a pound of Weyermanns hefe-wheat lme. A couple
>> pounds of mixed dark and crystal grains. The OG was somewhere between
>> 1.080 and 1.090 or so. I used a saved batch of Wyeast 1056. It pretty
>> much quit at around 1.032.
>>
>> What say y'all geniuses? Is it done? Add a pack of Safale? It still
>> tastes pretty sweet to me but not so bad with the 2 oz of galena that
>> went in.. It doesn't seem like it is doing much in the secondary.
>>
>> What's the group think?
>>
>> Ed
>>
>
>
|
| | | |
Date: 26 Oct 2006 14:46:54
From: John 'Shaggy' Kolesar
Subject: Re: Attenuation quandry...
|
On Thu, 26 2006 09:48:29 -0400, <dan@listermann.com > wrote:
> Making all extract big beers can be a problem. The unfermentables in
> extract are cumulative - they add up - and produce high finishing gravities.
> The way around this is to choose higher attenuating extracts like United
> Canadian at 85% or use sugar instead of some of the extract.
I'd definitely agree with Dan. If you want a dry, all extract, big beer
then using sugar is a good idea.
John.
|
| | |
Date: 26 Oct 2006 09:45:52
From: Ed Edelenbos
Subject: Re: Attenuation quandry...
|
Thanks Dan.
Ed
"Dan Listermann" <dan@listermann.com > wrote in message
news:12k1b1ilaovqocc@corp.supernews.com...
>I have found Muntons LME to be about 65% fermentable. Going from 1.085 to
>1.032 is 62% so that is probably all you will get.
>
> Dan
>
> "Ed Edelenbos" <eded@spookeasy.net> wrote in message
> news:QvadnUA1NuFTrt3YnZ2dnUVZ_vOdnZ2d@speakeasy.net...
>> Ok...
>>
>> So I did my "use it up" batch. Somewhere between 11 and 12 lbs of
>> Muntons Super Light LME, a pound of Weyermanns hefe-wheat lme. A couple
>> pounds of mixed dark and crystal grains. The OG was somewhere between
>> 1.080 and 1.090 or so. I used a saved batch of Wyeast 1056. It pretty
>> much quit at around 1.032.
>>
>> What say y'all geniuses? Is it done? Add a pack of Safale? It still
>> tastes pretty sweet to me but not so bad with the 2 oz of galena that
>> went in.. It doesn't seem like it is doing much in the secondary.
>>
>> What's the group think?
>>
>> Ed
>>
>
>
|
| | | |
Date: 26 Oct 2006 09:44:54
From: Mark R
Subject: Re: Attenuation quandry...
|
"Ed Edelenbos" <eded@spookeasy.net > wrote in message
news:a6GdnTNbRqWNId3YnZ2dnUVZ_sidnZ2d@speakeasy.net...
> Thanks Dan.
>
> Ed
>
> "Dan Listermann" <dan@listermann.com> wrote in message
> news:12k1b1ilaovqocc@corp.supernews.com...
> >I have found Muntons LME to be about 65% fermentable. Going from 1.085
to
> >1.032 is 62% so that is probably all you will get.
> >
I do partials with Muntons and as a rule of thumb if I hit 70% it's good.
You said it was leftovers, one thing I've wondered is if age will have an
affect on the fermentability of the LME?
Mark R
|
| | | | |
Date: 26 Oct 2006 19:09:33
From: John 'Shaggy' Kolesar
Subject: Re: Attenuation quandry...
|
On Thu, 26 2006 09:44:54 -0500, <marknorayspam@noev1spam.net > wrote:
> I do partials with Muntons and as a rule of thumb if I hit 70% it's good.
> You said it was leftovers, one thing I've wondered is if age will have an
> affect on the fermentability of the LME?
I don't know for certain, but I would guess no. In order to do that you'd
have to be breaking sugars down in the extract with age. I think the only
way that is going to happen is if there are active enzymes. That would
make it more fermentable though, not less. In order for the attenuation to
decrease over time you'd have to somehow be turning simple sugars in the
extract back into complex ones somehow. I would guess that neither are
going to occur.
Age will definitely have effects on the flavor, but I doubt it would have
an effect on the fermentability.
John.
|
|
